James Martin Chicken And Mushroom Pie​

This James Martin chicken and mushroom pie is the kind of cosy, proper dinner that feels a little bit special without being fussy. You get tender chicken and earthy mushrooms in a creamy, savoury sauce, all tucked under a crisp, golden puff pastry lid. It’s a comfortable medium-difficulty bake, mainly because you’ll make a quick sauce on the hob before baking the pie. Total time is about 1 hour 10 minutes, including a short cooling time so your pastry stays beautifully flaky.

Ingredients

For the chicken

• 600g chicken breast or boneless chicken thighs, cut into bite-size pieces
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

For the mushroom and cream filling

• 30g unsalted butter
• 1 large onion, finely diced
• 1 leek, washed well and thinly sliced
• 250g chestnut mushrooms, sliced
• 2 garlic cloves, crushed
• 2 tbsp plain flour
• 150ml dry white wine (or swap for extra stock)
• 400ml chicken stock
• 150ml double cream
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh tarragon (or parsley)
• 1 tsp lemon juice (optional)

For the pastry topping

• 320g ready-rolled all-butter puff pastry
• 1 egg, beaten (for glazing)

How to Make James Martin Chicken And Mushroom Pie​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Brown the chicken: Season the chicken with the salt and pepper. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes, turning occasionally, until lightly golden. It does not need to be fully cooked yet. Remove to a plate.
• Soften the veg: Lower the heat to medium. Add the butter, then stir in the onion and leek. Cook for 6 to 8 minutes until soft and sweet. Add the mushrooms and cook for 5 minutes until they release their moisture and start to colour. Stir in the garlic for 30 seconds.
• Make the sauce: Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Pour in the white wine and let it bubble for 1 minute, scraping up any sticky bits from the pan. Slowly add the chicken stock, stirring constantly, until smooth.
• Thicken and finish the filling: Simmer for 6 to 8 minutes until the sauce is thick enough to coat the back of a spoon. Return the chicken (and any juices) to the pan and simmer for 5 minutes, until the chicken is cooked through. Stir in the double cream, Dijon mustard, chopped herbs, and lemon juice if using. Taste and adjust salt and pepper.
• Cool before topping: Spoon the filling into a pie dish (about 1.5L capacity). Leave it to cool for 15 to 20 minutes. This small pause is worth it, it helps keep the puff pastry crisp instead of steaming from underneath.
• Assemble the pie: Unroll the puff pastry and lay it over the dish. Trim the excess, then press and crimp the edges to seal. Cut a small cross or hole in the centre for steam to escape. Brush the top with beaten egg.
• Bake: Bake for 25 to 30 minutes, until the pastry is deep golden and you can see the filling bubbling around the edges.
• Rest and serve: Let the pie stand for 10 minutes before serving. The filling thickens slightly as it rests, which makes slicing and serving much easier.

Tips

How do I stop puff pastry from going soggy?

Cool the filling for 15 to 20 minutes before adding the pastry, and make sure your oven is properly hot. A small steam hole in the centre also helps moisture escape so the top stays crisp.

Why is my filling runny?

Let the sauce simmer until it coats the back of a spoon before you add the cream. If it still looks loose, simmer for a few extra minutes. Remember the filling thickens again while resting after baking.

Can I use leftover roast chicken?

Yes. Swap the raw chicken for about 500g cooked chicken, shredded. Add it after the sauce has thickened, then warm through for 2 to 3 minutes before stirring in the cream.

How do I get a really golden, glossy top?

Brush the pastry evenly with beaten egg, right up to the edges. For extra shine, give it a second light brush just before it goes into the oven if it has been sitting for a few minutes.

Serving Suggestions

• Buttery mash and garden peas
• Steamed green beans or tenderstem broccoli
• Roasted carrots and parsnips
• A sharp side of mustardy greens or a simple dressed salad

Storage

Room temperature

Because the filling contains cream, don’t leave the pie out for longer than 2 hours. Once it has cooled, refrigerate it.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in a 180°C fan oven for 15 to 20 minutes until piping hot. The oven keeps the pastry much crisper than the microwave.

Freezing

Freeze the cooked, cooled pie (or individual portions) for up to 2 months. Wrap well to prevent freezer burn. Defrost overnight in the fridge, then reheat in the oven at 180°C fan until hot throughout.

Nutrition

• Calories: 650 kcal
• Carbohydrates: 35g
• Protein: 38g
• Fat: 39g
• Saturated fat: 18g
• Sodium: 980mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

James Martin Chicken And Mushroom Pie

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

45

minutes

Total time

70

minutes

Calories

650

kcal

1

hour 

10

minutes

Creamy chicken and mushroom filling finished with a crisp puff pastry lid. A classic British-style pie that’s rich, savoury, and perfect for a weekend dinner.

Ingredients

• 600g chicken breast or boneless thighs, cut into bite-size pieces

• 1 tsp fine salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 1 tbsp olive oil

• 30g unsalted butter

• 1 large onion, finely diced

• 1 leek, washed well and thinly sliced

• 250g chestnut mushrooms, sliced

• 2 garlic cloves, crushed

• 2 tbsp plain flour

• 150ml dry white wine (or extra stock)

• 400ml chicken stock

• 150ml double cream

• 1 tbsp Dijon mustard

• 1 tbsp chopped fresh tarragon or parsley

• 320g ready-rolled all-butter puff pastry

• 1 egg, beaten (for glazing)

• 1 tsp lemon juice (optional, to brighten)

Directions

• Preheat the oven to 200°C (180°C fan). Place a shelf in the middle of the oven.
• Season the chicken with salt and pepper. Heat olive oil in a large pan and brown the chicken for 4–5 minutes. Remove to a plate.
• Add butter to the pan. Cook onion and leek for 6–8 minutes until softened. Add mushrooms and cook for 5 minutes, then stir in garlic for 30 seconds.
• Sprinkle in flour and cook for 1 minute, stirring well. Pour in the wine and let it bubble for 1 minute.
• Gradually add chicken stock, stirring until smooth. Simmer 6–8 minutes until thickened.
• Return chicken to the pan and simmer 5 minutes until cooked through. Stir in cream, mustard, herbs, and lemon juice (if using). Adjust seasoning.
• Tip filling into a pie dish and cool for 15–20 minutes so the pastry stays crisp.
• Top with puff pastry, trim and crimp edges, and cut a small steam hole. Brush with beaten egg.
• Bake for 25–30 minutes until deep golden and bubbling at the edges. Rest 10 minutes before serving.

Notes

• Cooling the filling before adding pastry helps prevent a soggy bottom.
• If your dish is very full, place it on a baking tray to catch any bubbling sauce.
• Leftovers reheat best in the oven to keep the pastry crisp.